Using the sourdough master, I decided to try cheeseboard’s english muffins. I was pleasantly surprised.
Take half of the dough and flatten it into an 8x10x3/4 inch rectangle (about the size of a sheet of paper)
Let it rest for 15 minutes. Take a cup, cookie cutter, or a biscuit cutter and make six muffins.
Place muffins on a baking sheet that is dusted with 2 tbs of cornmeal
Cover and let them rise for about 2 hours in a warm, draft-free place. Cheesboard says to use a floured towel, but I think it’s better to use either saran wrap or a wet towel. Otherwise, the dough will dry out.
After the muffins have risen by about 1/4 and a finger pressed into them leaves an indentation, preheat a griddle or cast iron pan on medium/low heat. After it is preheated, dust with 2 tbs of cornmeal.
Turn the muffins into the pan so that the top is on the bottom and the bottom is on the top (you want cornmeal on all sides).
Cook the muffins for about 8-10 minutes on both sides, or until they get that nice golden brown that we all love our english muffins to have. Monitor the heat so that the muffins or the cornmeal won’t burn.
And they are oh-so-good.